Because I can’t resist alliteration. Also, it is good to enjoy the small things, like the first piece of pie coming out perfectly.

Here is what went into this pie: 1 15oz can of pumpkin, 1 12oz can of evaporated milk, 1/2 cup honey, 2 50g eggs, 1/2 cup of Splenda, 3 tsp of pumpkin pie spice (from the Spice House), 1/2 tsp salt. I used the Feather light vinegar pie crust recipe from “The Gluten-Free Gourmet Cooks Comfort Foods” by Bette Hagman. This is my go-to pie crust. I did use King Arthur’s Gluten Free Measure for Measure Flour, instead of the feather light mix, but they are very similar. I baked at 350 degrees F until there was only a little wobble and the pick came out clean. I let it cool on a rack, then in the fridge overnight. It didn’t last a second night.

And while it is not the traditional time for pumpkin pie, all the ingredients keep in the pantry for ages, so in my family it is an anytime pie.